Quick Palkova Recipe – Condensed Milk & Yogurt Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Quick Palkova Recipe – Condensed Milk & Yogurt Indian Sweet

Hey everyone! If you’re craving a taste of India but don’t have hours to spend in the kitchen, you’re in the right place. I remember the first time I tried to make traditional Palkova – it was a project! This quick version, using condensed milk, is a total game-changer. It’s unbelievably easy, comes together in under 10 minutes, and tastes just as comforting and delicious. Let’s get started!

Why You’ll Love This Recipe

This Palkova recipe is perfect for when you need a sweet fix, fast. It’s a simplified take on the classic Indian sweet, traditionally made by simmering milk for hours until it thickens and caramelizes. This version skips all that, delivering that same creamy, grainy texture and rich flavor in a fraction of the time. Seriously, it’s a lifesaver when guests pop over unexpectedly, or when I just need a little something sweet with my evening chai!

Ingredients

Here’s what you’ll need:

• ½ can (approx. 198g) sweetened condensed milk
• 2 tsp plain yogurt (about 10ml)
• ¼ cup (approx. 30g) roasted nuts

Ingredient Notes

Let’s talk ingredients! Condensed milk is the star here – it’s the shortcut that makes this recipe so quick and easy. Don’t worry, it doesn’t compromise on flavor!

As for nuts, I love using a mix of cashews and almonds, but feel free to experiment. Walnuts or pistachios would also be lovely. Roasting the nuts really brings out their flavor, so don’t skip that step! You can quickly roast them in a dry pan on the stovetop for a few minutes, or even pop them in the oven.

Palkova texture can vary regionally. Some prefer it super grainy, others like it smoother. We’ll talk about how to adjust the cooking time to get your perfect consistency later on.

Step-By-Step Instructions

Alright, let’s make some Palkova!

1. Pour the condensed milk into a large, microwave-safe glass bowl. This is important – it will bubble up, and you want to avoid a mess!
2. Microwave on high for 1 minute. Keep an eye on it, and pause to stir if it bubbles up too much. We don’t want a milky explosion!
3. Now, stir in 1 teaspoon of yogurt. Microwave again for 1 minute, stirring a couple of times during the process.
4. Add the second teaspoon of yogurt and microwave for another minute, stirring intermittently. You should start to see the mixture curdle and thicken.
5. Continue microwaving in 10-second intervals, stirring after each burst. This is where you control the texture. Keep going until the palkova reaches a thick, grainy consistency that you like.
6. Finally, fold in the roasted nuts while the palkova is still hot. This helps them stick and balances the sweetness beautifully. Let it cool slightly before serving.

Expert Tips

• Don’t overcook! It continues to thicken as it cools.
• Use a large bowl: Seriously, the bubbling is real.
• Stir, stir, stir: This prevents sticking and ensures even cooking.
• Adjust the yogurt: The amount of yogurt can slightly vary depending on the brand. Start with 2 tsp and add a tiny bit more if needed to help with curdling.

Variations

• Vegan Adaptation: You can totally make this vegan! Just swap the condensed milk and yogurt for plant-based alternatives. Coconut condensed milk works beautifully.
• Spice Level: My friend Priya adds a pinch of cardamom powder to her Palkova, and it’s divine! About ¼ teaspoon is perfect.
• Festival Adaptations: This is a wonderful sweet to make for Diwali or Ganesh Chaturthi. You can shape it into small discs or balls for a festive touch. My family loves to decorate them with chopped pistachios!

Serving Suggestions

Palkova is delicious on its own, but it’s also lovely with a cup of chai or a glass of milk. You can serve it warm or chilled – both are equally satisfying. It’s also a great addition to an Indian sweets platter.

Storage Instructions

Store leftover Palkova in an airtight container in the refrigerator for up to 3 days. It will firm up even more as it chills.

FAQs

What is Palkova traditionally made from?

Traditionally, Palkova is made by slowly simmering full-fat milk for hours, stirring constantly, until it reduces and thickens into a grainy, caramelized sweet. It’s a labor of love!

Can I make Palkova without a microwave?

Yes! You can make it on the stovetop. Heat the condensed milk in a heavy-bottomed pan over medium-low heat, stirring constantly. Then, follow the same steps for adding the yogurt and cooking until thickened.

What kind of nuts are best for Palkova?

Cashews and almonds are classic choices, but feel free to use your favorites! Walnuts, pistachios, or a mix of nuts all work well.

How do I know when the Palkova is cooked properly?

The Palkova should be thick and grainy, and it should pull away from the sides of the bowl. Remember it will thicken further as it cools.

Can I add flavorings like cardamom or saffron?

Absolutely! A pinch of cardamom or a few strands of saffron will add a lovely aroma and flavor. Add them along with the yogurt.